Name: Crispy Mushroom Quesadillas
Yield: 2 servings
Ingredients: ½ tsp. coriander seeds; ½ tsp. cumin seeds; ½ tsp. fennel seeds; ½ tsp. dried oregano; ½ tsp. smoked paprika; 2 Tbsp. extra-virgin olive oil; 8 oz. mushrooms (such as oyster and/or maitake), torn into large pieces; Kosher salt; 2 garlic cloves, thinly sliced; 2 Tbsp. unsalted butter; 6 oz. sharp cheddar, coarsely grated (about 1½ cups); 2 10"–12" flour tortillas; Pickled or very thinly sliced raw red onion, cilantro leaves with tender stems, and hot sauce (for serving); A spice mill or mortar and pestle

quesadillas with red onion greens on a reddish brown background with a drink on the side

Photograph by Maya Visnyei, food styling by Pearl Jones, prop styling by Marina Bevilacqua

With their frills and fans, maitake and oyster mushrooms are a texture lover’s dream—and you can make either (or both!) the star of this easy weeknight mushroom quesadilla recipe. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat. For extra flavor sauté the seared mushrooms with garlic, butter, and a mix of smoky and earthy spices before scattering them over warmed tortillas topped with melted cheese (we like cheddar, but Monterey jack or low-moisture mozzarella cheese works too). If you’re missing a few spices, any combination will work—and if all else fails, chili powder makes a solid substitute.

What you’ll need

Mortar and Pestle
$30 At Amazon
Large Nonstick Skillet
$50 At Amazon
Silicone Spatula
$13 At Amazon
Box Grater
$19 At Amazon

Recipe notes

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